Coconut Cream Pancakes
Indulge in the delightful experience of coconut cream pancakes, a perfect addition to your breakfast or brunch table. These fluffy pancakes, enriched with creamy coconut milk and unsweetened shredded coconut, offer a tropical twist that is both sweet and satisfying. Ideal for special occasions or casual weekday mornings, this easy recipe comes together quickly and can be customized with your favorite toppings. Whether you opt for fresh berries, maple syrup, or creamy yogurt, these pancakes are sure to become a family favorite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately four servings 1x
- Category: Breakfast
- Method: Frying
- Cuisine: Tropical
Ingredients
Scale
- 2 eggs
- 3/4 cup organic full-fat coconut milk
- ¼ cup coconut sugar
- 3 tablespoons coconut oil
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon sea salt
- ½ cup unsweetened shredded coconut
- Coconut cooking spray
Instructions
- In a large mixing bowl, whisk the eggs until frothy. Add the coconut milk and oil; whisk until combined. Stir in the coconut sugar, vanilla extract, and sour cream.
- Sift in the flour and baking powder; mix until smooth. Gently fold in the shredded coconut.
- Preheat a non-stick skillet over medium heat and lightly coat with cooking spray. Pour ¼ to 1/3 cup batter per pancake.
- Cook for about 2 to 2½ minutes until bubbles form on the edges; flip and cook for another 2½ minutes until golden brown.
- Serve warm with your choice of toppings.
Nutrition
- Serving Size: 2 pancakes (about 150g)
- Calories: 370
- Sugar: 8g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 120mg
Find it online: https://cookingwithallison.com/coconut-cream-pancakes/